Million Dollar Dip

Also called Neiman Marcus Cheese Dip, this almond, bacon, and cheese recipe started out as a spread and quickly become a crowd-pleasing million dollar dip that's lasted the test of time. It's perfect for making in advance and best served chilled.

About Million Dollar Dip

I’ve been venturing more into the realm of savory dips lately, and, you guys. I have been overwhelmed by the amount of tasty hors d’oeuvres out there that I apparently knew nothing about.

Or, more accurately, that my friends did not feel the need to tell me about.

C’mon, you guys!

Yes, my real life friends, I’m looking at you.

I’m constantly at your homes, staking your appetizer trays, completely ignoring your main course while I shamelessly fill up on finger foods. I love shrimp cocktail way more than rationally possible as much as the next person but why would you continue to serve it when there are options like this million dollar dip out there?

I’m going to assume that you are just like me and no one had has been kind enough to introduce you this bowl of absolute deliciousness.

But don’t worry.

I am going to be that kind friend for you.

So get ready for a party at my house, and this dip will be the main attractiofn!

What is in million dollar dip?

The best party dips tend to be the simplest ones, and that stays true for this recipe.

To make your own million dollar dip, all you need is six ingredients: mayonnaise, cheddar cheese, green onions, bacon, almonds, and garlic.

And best of all, I highly recommend using pre-cooked bacon bits. I know freshly cooked bacon is a thing of beauty, but once it’s chopped up and mixed with the other ingredients you’ll be wishing you had saved yourself the trouble of dealing with bacon grease. Bacon is a flavor in this recipe – not the showcase – so you’re more than forgiven for taking the shortcut here.

Why is it called million dollar dip?

Also called “Neiman Marcus Cheese Dip,” this recipe originally appeared in Helen Corbitt’s Cookbook by Helen Corbitt. However, Helen apparently envisioned this to be a cheese spread, seeing as she originally titled the recipe “Almond-Bacon-Cheese Spread.” Rumor is that it was first served as a dip in the Zodiac Room, which is where the Neiman Marcus reference comes from.

But no matter how you serve it or what you call it, the recipe itself has stood the test of time and continues to be a party favorite.

I don’t know about you, but that’s all the confirmation I need that it really does taste like a “million dollars.”

Can you make this dip in advance?

One of the most common questions I get about party dips is whether or not you can make them in advance. I totally understand why someone would want to do this, as it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event.

The good news is that the answer to this question is almost always yes, and that is the case for this dip.

In fact, this dip might even taste better after it’s had some time to marinate in the refrigerator for a few hours.

To refrigerate this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the refrigerator for up to two days. When ready to serve, you can set the dip out immediately; there’s no need to let it get to room temperature first. This dip is best served chilled.

Due to the mayonnaize in the recipe, freezing this dip is not recommended.

How long can you leave out a party dip?

Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. I recommend preparing this dip with chilled ingredients or serving it chilled, as this should give you more time (about one hour) before the dip reaches room temperature.

So, in total, this dip can be left out for “about” three hours, depending on the start temperature and the temperature of the room. However, be sure to still check the dip every now and then – mayonnaise can be tricky like that.

Once you pass the recommended time, you can cover the dip and place it back in the refrigerator. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.

What can you serve with a savory party dip?

When it comes to party dips, there are so many options for dipping! Feel free to use any (or many!) from the list below:

Recipe Details

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RATING:

3.7 from 528 votes

Million Dollar Dip

Also called Neiman Marcus Cheese Dip, this almond, bacon, and cheese recipe started out as a spread and quickly become a crowd-pleasing million dollar dip that's lasted the test of time. It's perfect for making in advance and best served chilled.

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

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as far as keeping it cold,i set the dish of ice under the dish of what ever i make.make sure the dish of food to be kept cold fits right down in it with hardly any room left if so put tin foil around the part of ice that shows.

Thanks for the advice on how long the dip can remain unrefrigerated. A tip to avoid losing valuable dip time: when I make mayonnaise based party dips I separate it into 2 bowls. Leave one in the fridge and swap it out after a couple hours.

Hey Cindy! The ingredients in this are pretty basic, so not sure where the salt might be coming from. Maybe the mayonnaise? Maybe you could try a different brand? If the chips have salt, could try something else for dipping (bread might be good).

I throw a weekly dinner party. Every Saturday we eat good food and play board games.
Ususually, it’s a dinner of finger foods and appetizers. One time it’s based on Italian food and the next Japanese. (I try to stick to a them.) what kinds of things could I serve with this? And One of my usual guests is allergic to pork, could I use turkey bacon? Or should I just find another dip?

Hey Kerri! I love throwing those sorts of parties, too 😀 This dip is technically American with Texas roots, so you could serve it with any southern classics. Mississippi Sin Dip (https://homemadehooplah.com/mississippi-sin-dip/) comes to mind, as does a 7 layer dip (https://homemadehooplah.com/7-layer-dip/). Also, you can totally use turkey bacon in this recipe – it will taste just as good. And if you’re already cooking bacon, anything bacon-wrapped or with a bacon sauce would match up well with a southern US theme.

Hey Tana! The nutritional value is per serving, and there are roughly 6 servings in this dip. The recipe makes about 4-5 cups, so a serving is estimated to be a little less than a cup (somewhere around 2/3 – 3/4 cup). Also, the nutritional value is only for the dip, it doesn’t include anything that would be used for dipping.

Hey Julie! Yes, either would work for this dip, since there’s an “assumption” that the mayonnaise and the cheese will both be cold when they’re first mixed. Chilling isn’t in the instructions because there’s no benefit in doing it other than getting the dip to the ideal temperature (if it isn’t already).

When I serve anything containing mayo that may sit out for a while I place it in a bowl of ice to keep it chilled and stir it once in a while. I use this method for potato salad, deviled eggs etc. also. Safety or preference, I think it’s better to keep it chilled.

This is an old family favorite, with a few minor changes. The recipes are very similar and use most of the same ingredients. The differences are that the recipe we use does not call for almonds or garlic, but does call for sour cream in addition to the mayonnaise, sliced olives, and diced pimentos. I always use a mixture of cheddar and jack cheese and never measure anything out–just dump everything in a bowl and mix to the desired consistency and taste. Always a hit and when I made it for my staff at work, they all wanted the recipe. Love this dip!

I thank you for this recipe ‘ I had this recipe from my Aunt and believe it or not but someone helped themselves to my copy at a baby shower. I thought about wishing them bad luck. But I just hope they lose it. I am so happy to get this recipe again and I’m making copies this time. Great dip. Thanks.

I make this but use as a spread or mix bake potato with it then return potato to bake again. I only use mayo, cheese and green onion. I been making this since I was 17. It’s a crowd pleaser and you’ll take your bread tray home empty every time you take to a party.

I just finished making this dip for the first time. I did not have slivered almonds, but I had a container of the toasted sliced almonds for salads. Great substitute It is tasty as is, but I’m sure the refrigerated dip will be even better by this evening. Thanks for an easy and delicious appetizer recipe.

This is funny that it is a dip. This what I use to make my cheese bread. I don’t see why it wouldn’t work as a dip. I Butter a loaf of french bread with butter and then top with this dip. bake at 350 for 15 mins and then broil for about 3-5 mins. You have to keep an eye on it. You just want the top to brown a little and be bubbly. Great potluck item and it goes over very well.

Sounds absolutely wonderful, am having cards soon and thought this would be different than what we generally have, nice to have a new recipe. Wondering if you could use garlic powder instead. Thanks for this recipe. Have not made this eat but know it will be a hit so did give it 5 stars. Think I will only put our half at a time as we nibble all evening. Wondering if Hellman’s Mayo would do the trick can anyone help with this. 🌹

Thank you Sheree – I had to laugh when I saw that – I’m in Missouri – it’s Hellmans. Back home in Oregon, it’s Best Foods. LOL
I want to make this with crab – does anyone know if that would work, before I make an inedible dip? 🙂
And how, exactly, are we supposed to rate this before we make it??? 🙂

Hey Niki! I think the bacon does really help with this recipe; it might be bland without it. There are a couple of vegan bacon brands you could try, though I haven’t cooked with them myself. I’m sure you could ask for recommendations at the store (even if it’s just the brand that’s most popular).

Delicious!!! I use roasted garlic and a squeeze of lemon juice, plus salt and pepper. OMW!!so good. I used half mircle whip and and half Hellman’s. I just used what I had on hand. Definitely keeping this recipe.

I have the real, original Helen Corbitt’s Cookbook. Printed in 1963, I have used it for years. This recipe is on page 3.
FYI:
The original calls for: American Cheese, 1 T. green onion or chives, 2 strips bacon, 1/4 C. roasted unblanched almonds, the mayo (1/2 C) and salt.
NO garlic.

I made three dips for a NYE party, and this is the only one that people didn’t like. I tried it, and disliked it, too. The almonds are just bizarre. There’s no reason for them. I actually had to add seasoning because it was so bland. It’s gloopy and tasteless. Save your money and eat a tablespoon of mayo, instead. It’s a fail, and I won’t make it again.

I would definitely use at least half mayo half sour cream/Greek yogurt…all mayo is just too much…had to add a couple Tbls of dry ranch mix to cover the overwhelming taste of mayo…other than that is pretty good